Pork tenderloins with blackberry-mustard sauce

6 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Minced fresh thyme, divided
½ teaspoon Ground pepper
¼ teaspoon Salt
¼ teaspoon Ground allspice
¼ teaspoon Ground cinnamon
2 Cloves garlic, minced
2 Pork tenderloins, (3/4-pound)
Vegetable cooking spray
1 tablespoon Olive oil
1¼ cup No-salt-added chicken broth, divided
2 tablespoons Balsamic vinegar
1 tablespoon Brown sugar
½ teaspoon Cornstarch
2 tablespoons Water
¼ cup Blackberry Mustard
¾ cup Fresh blackberries
Fresh thyme sprigs, (optional)

Directions

Combine ½ teaspoon minced thyme and next 5 ingredients in a bowl; stir well.

Trim fat from pork; rub pork with thyme mixture. Place in a shallow dish; cover and chill 2 hours.

Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pork; cook 4 minutes or until browned on all sides. Add ¼ cup chicken broth and 2 tablespoons vinegar to skillet; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.

Remove pork from skillet; set aside, and keep warm.

Add remaining 1 cup chicken broth and brown sugar to skillet; bring to a boil, and cook 5 minutes or until broth mixture is reduced to ½ cup.

Strain mixture, and discard solids.

Place cornstarch in a small saucepan; gradually add water, blending with a wire whisk.

Stir in strained broth mixture and ¼ cup Blackberry Mustard; bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining teaspoon minced thyme. Yield: 6 servings (serving size: 3 ounces pork, 2 tablespoons sauce, and 2 tablespoons blackberries).

Per serving: 140 Calories; 5g Fat (33% calories from fat); 19g Protein; 6g Carbohydrate; 49mg Cholesterol; 361mg Sodium NOTES : A dry marinade of sweet spices rubbed over the tenderloins makes the blackberry sauce taste even sweeter. To serve, cut pork into ½-inch-thick slices. Spoon 2 tablespoons sauce onto each of 6 serving plates, and arrange pork slices on top of sauce. Top with 2 tablespoons blackberries, and garnish with fresh thyme sprigs, if desired.

Recipe by: Cooking Light, Jul/Aug 1994, page 71 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.

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